Arrowroot

These savory cabbage pancakes are a twist on the traditional dish from Osaka, Japan. The name okonomiyaki translates to “grilled as you like it,” as there are a number of variations depending on region and preference. The original dish uses wheat flour, but here we use coconut flour and arrowroot instead.

With chunks of wild salmon and fresh, nutritious kale, these gluten-free curry bowls are on the table in 30 minutes.

These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins.

These protein-rich salmon patties have a bright citrus flavor. Serve them with your favorite sides for dinner or on a crispy green salad for a filling lunch.

Say aloha to a family favorite. Naturally sweetened with monk fruit, this clean pineapple upside down cake is the perfect clean treat.

Using frozen riced cauliflower helps shorten prep time so this nutritious bowl is on the table quickly. If baby bok choy isn’t readily available, chop up about 7 cups of regular bok choy. Garnish with sliced red chiles for color and heat.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

Whether you like ’em rolled, folded or stacked high, go for these grain-free crepes that are made without any sweeteners.

Most pancakes are so high in carbs that you need to snooze before lunch, but this version made with almond and coconut flours and no sweeteners contains only 12 grams of carbs per serving.

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.

Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.

Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.

Meet your new favorite brownie: With cocoa powder, chunks of dark chocolate and toasted hazelnuts, these are uber decadent (and just happen to be gluten- and grain-free!).

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.